Homemade tomato ketchup - a simple classic recipe

Homemade tomato ketchup “Classic”

So, now I will tell you how to make simple homemade tomato ketchup that tastes exactly like store-bought and even better. I always prepare it in large quantities, as it is eaten with a bang.

Ingredients:

3 kilograms of tomatoes;
150 grams of sugar;
25 grams of salt;
80 grams of six percent vinegar;
20 carnations;
25 peppercorns;
garlic clove;
a pinch of cinnamon;
hot red pepper - on the edge of a knife.

Prepare classic tomato ketchup:

Traditional homemade ketchup

The taste of this sauce is delicate and pleasant. This sweet and sour homemade ketchup is ideal for spaghetti and other main courses. It can also be used in the children's menu.

Let's take:

2.5 kg of tomatoes;
125 g sugar;
2 pcs. carnations;
10 pieces. coriander;
40 ml vinegar;
10 g salt;
20 pcs. black peppercorns;
100 g of fresh herbs (basil, dill, parsley).

Wash the tomatoes, remove the stems, cut into 4 parts. Chop the greens and add them to the tomatoes. Cook the mixture for 20 minutes over low heat, cool, and rub through a sieve. Put the resulting puree back on the fire, after boiling, cook until thick (1-1.5 hours), stir occasionally.

We put the spices in gauze (we wash it first to remove the smell of medicine), tie it, and dip the “bag” in tomato puree. Add sugar, salt, vinegar, and leave on the fire for another 10 minutes. We take out the spices and pour the ketchup into bottles or jars.

How to make ketchup with apples and tomatoes

Just recently, a friend shared with me a wonderful recipe for an unusual ketchup made from ripe tomatoes and apples at home. The taste is very interesting, so I recommend that you try this preservation too.

Products:

3 kilograms of tomatoes;
half a kilo of apples;
200 grams of onions;
300 grams of sugar;
50 grams of apple cider vinegar;
a couple of tablespoons of salt;
black and red pepper optional.

How to make tomato and apple ketchup:

Wash the tomatoes, cut off the fruit stems, peel the onions and apples, and remove the seeds.
Cut the apples and tomatoes into small slices, and the onions into halves of rings.
Place the cuts in a saucepan and let simmer for about forty minutes. The onion should soften.
Turn off the stove and let the product stand under the lid for about twenty minutes. When the ketchup has cooled slightly, process it with a blender, then cook for another 50 minutes.
5 minutes before readiness, add salt and sugar, stir. Add pepper and vinegar.
Pour the seam into sterile jars and close the lids. We cook without sterilization. Ketchup is stored in the refrigerator.

Note: after trying this ketchup, you will forget about this product without apples. By the way, any kind of fruit is suitable for it: both sour and sweet.

Ketchup made from tomatoes and bell peppers for the winter - you'll lick your fingers!

I can say with confidence that homemade ketchup, made for the winter from tomatoes and bell peppers, according to my signature recipe, will amaze you with its taste palette. It will be made like a store-bought one, but there will be no chemicals in the product. Be sure to try it!

You will need:

3 kilograms of tomatoes;
10 bell peppers;
10 garlic cloves;
3 cloves;
5 peppercorns;
a tablespoon of salt;
three quarters of a glass of sugar;
a pod of hot pepper (if you like spicy ketchup).

Recipe for homemade tomato and bell pepper ketchup for the winter:

Process the tomatoes with a juicer. Let the resulting juice simmer for a couple of hours, the volume of liquid should be reduced by half.
Pass the pepper through a meat grinder and place in the prepared tomato mass. Add spices and seasonings (no need for garlic yet).
Place on low heat and simmer for about 50 minutes. Before finishing cooking, add chopped garlic (preferably 20 minutes before cooking).
Place the prepared bell pepper mixture in sterile containers and roll up.

Note: make sure that the product made from peppers and tomatoes is thick. This is why we boil the tomatoes for so long - and there is no need to add thickeners.

Recipe for tomato and plum ketchup: simple and tasty

Have you ever tried plum and tomato ketchup? If not, then it’s in vain. I hasten to share with you a simple recipe found in my grandmother's cookbook. Preservation - you'll lick your fingers!

Products:

2 kilograms of tomatoes;
kilogram of plums;
250 grams of onions;
200 grams of sugar;
one and a half tablespoons of salt;
a teaspoon of ground red pepper;
a pair of bay leaves;
100 grams of garlic;
4 cloves;
a tablespoon of nine percent vinegar.

How to make delicious ketchup:

Wash the plums and remove the pits. Cut the tomatoes into halves or quarters. Peel the onion and cut it the same way as the tomatoes.
Pass all the above products through a meat grinder, put on the stove for a couple of hours. When it boils, reduce the flame to moderate, stirring constantly.
Half an hour before cooking, add bay leaf, sugar, salt, ground red pepper, garlic, cloves and vinegar. If you want, add herbs and hot pepper.
Place the finished ketchup in sterile jars and roll up. Canning takes place without sterilizing the product.

Tip: the twist goes perfectly with meat dishes.

Other options

Surprisingly, ketchup is made not only from tomatoes. Here are the best options for this seasoning.

English

The British love ketchup very much, but in addition to the traditional salt and pepper, they add spices that are not quite familiar to us: ground ginger, cinnamon, cloves and a lot of sugar. The sauce is sweet with a light tangy ginger aftertaste. Pairs perfectly with meat and fish dishes.

Spicy

Fans of spicy seasonings will definitely love the sauce made with chili peppers. This is what makes the seasoning hot. The main thing is not to overdo it with spiciness, otherwise you will end up with an inedible dish. It can also be used as a marinade.

From plums

Plums are similar in consistency to tomatoes - they are just as fleshy, sweetish, juicy and easy to prepare. Therefore, they make an excellent thick sauce. By the way, the traditional plum sauce with spices originated in Georgia and is called tkemali. If you want to give ketchup the usual tomato taste, then add a little tomato paste during the cooking process. The result is a fragrant, sweet-sour dressing that perfectly complements meat dishes.

Apple

The sauce gets an interesting taste if you make it from tomatoes and apples. However, apples are added not only for taste, but also to give the dressing a thick consistency. After all, apple peel contains pectin, a natural thickener. Therefore, there is no need to peel apples before cooking. It turns out so delicious that you'll just lick your fingers!

Apricot

Apricots can be used to make not only sweet jam, but also ketchup. Prepare a sauce from apricots, apples and onions with the addition of garlic and spicy spices. Get a very tasty dressing for meat and pasta, which you can prepare for future use if you have a very large harvest of apricots. How great it will be to open such a jar in winter and feel the taste of summer!

Thick ketchup with cinnamon

Continuing to share with you delicious recipes for thick ketchup, I want to tell you how to make it from tomatoes with cinnamon. It turns out very tasty and unusual.

Ingredients:

6 kilograms of tomatoes;
10 onions;
6 carnations;
2 teaspoons each of ground black, ground allspice and red hot pepper;
a teaspoon of cinnamon;
10 tablespoons of salt;
a glass of sugar;
100 grams of vinegar.

How to close cinnamon tomatoes:

Wash the tomatoes and cut them into quarters. Wash the peeled onion and cut into 8 pieces.
Place the slices in a saucepan and on the stove. Cook for about four hours, uncovered and adding cloves.
Cool the workpiece and pass through a sieve, a meat grinder with a small mesh or a juicer.
Add pepper mixture, sugar, salt and cinnamon. Place on the stove and cook for half an hour, stirring occasionally. Pour in vinegar and let cook for another half hour.
Pour the finished product into sterile jars and roll up. Let cool, then put in a cool place.

Note: this ketchup is perfect for frying borscht.

Step-by-step recipe with photos

2 hours

Chop the vegetables coarsely and place them in a deep saucepan.

Add salt, cover the pan tightly with a lid and simmer over low heat for 1 hour.

Thoroughly rub the resulting mass through a sieve into another pan. We throw away the scraps.

Add sugar, ground pepper, wine vinegar and ground paprika to the mashed puree.

Stir and place the pan with tomato puree on low heat, without covering, for 30 minutes. During this time, excess liquid will evaporate and the sauce will become thicker. Stir it regularly so that it does not stick to the walls and bottom of the pan.

Mix the finished ketchup, transfer it to a clean jar and close the lid tightly.

A simple recipe for tomato ketchup without apples and starch

Sometimes I make ketchup with starch because it has a very delicate texture. The product will appeal to both adults and children, and its scope of use is quite wide.

Ingredients:

kilogram of tomatoes;
a pair of onions;
a couple of garlic cloves;
a pair of carnations;
a couple of teaspoons of salt;
3 tablespoons sugar;
50 milliliters of nine percent vinegar;
3 teaspoons potato starch.

I am sharing a delicious recipe:

Rinse the tomatoes and score them with a knife. Place in a deep bowl and pour boiling water over it. Cover with a lid. Let stand for 10 minutes, drain and remove skins.
Process the tomatoes in a blender until pureed. Add sugar and salt, onion, garlic, cloves.
Place the future ketchup on the stove and cook for about 20 minutes over medium heat. Don't forget to remove the foam.
Turning off the stove, let the workpiece stand for about 20 minutes. Then pass it through a sieve, return it to the stove, pour in vinegar. Cook for 10 minutes.
Dilute potato starch with 50 milliliters of cold water and add to ketchup. Stir and cook for another 10 minutes. The product should become thick.
Pour the twist into sterile jars and roll up. Wrap it up and let it cool.

Tip: It is best to store this ketchup in the pantry or a cool, dark place.